For general uses, in either an egg-only dish, or an egg-centric dish like a custard or quiche, can I use eggs other than chicken eggs?

Other than the obvious that the volume of the dish will vary, and perhaps the cooking time, can I make a fried quail egg on toast, or a duck egg quiche? Or for that matter, to echo another recent question, a soft-boiled ostrich egg - presumably with lots of dipping toast!

I have had all the above and an ostrich egg (lived near an ostrich farm when I was a teenager), and yeah, different species taste different. Duck eggs seem to be a bit richer in flavour than chicken eggs, etc. I believe McGee lists fat contents of various species' eggs, but I lent the bible to a friend of mine.
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danielSep 24 '10 at 3:39